Description
Experience the delightful fusion of creamy cheesecake and warm snickerdoodle flavors with this easy-to-make dessert that’s perfect for any occasion.
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup granulated sugar
- 6 tbsp unsalted butter, melted
- ½ tsp cinnamon
- 24 oz softened cream cheese
- 1 cup sour cream
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp cinnamon
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine crushed graham crackers, granulated sugar, melted butter, and cinnamon until well blended.
- Press this mixture firmly into the bottom of a springform pan.
- In another large bowl, beat softened cream cheese until smooth.
- Gradually blend in sour cream and eggs one by one.
- Add granulated sugar and remaining cinnamon while mixing until everything is well combined.
- Pour the creamy filling over your prepared crust in the springform pan, spreading it out evenly.
- In a small bowl, mix together granulated sugar and cinnamon; sprinkle this mixture generously over the top of your cheesecake filling.
- Bake in your preheated oven for about 45-50 minutes or until set around the edges but still slightly wobbly in the center.
- Once baked, turn off your oven but leave the door ajar to cool for about an hour before transferring to the fridge. Chill for at least four hours before serving.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 350
- Sugar: 22g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: - Use room temperature ingredients for a smoother batter. - The crust can be made ahead of time and stored in the freezer. - Experiment by adding chocolate chips or nuts to enhance flavor.